MICROBIAL ASSESSMENT OF SOME YOGHURT BRANDS

ABSTRACT

Yoghurt is a generally consumed dairy food because of its health benefits and energy constituents. This study was aimed at evaluating the microbiological quality of various brands and kinds of yoghurt sold within Benin Metropolis, Edo State, Nigeria. The microbial quality of some yoghurt sold at various outlets was assessed. Four several brands of industrially prepared yoghurt were purchased and analyzed in the laboratory using standard laboratory approaches. The samples recorded total heterotrophic bacterial growth in the range of 2.4843±2.00(Log₁₀ CFU/ml) to 2.60206±1.00 (Log₁₀ CFU/ml). Also, the Log₁₀CFUu/ml fungal count ranged from 1.954243±0.5 to 2.230449±2.00(Log_10CFUu/ml).